Spaghetti Pasta with Avocado and Tomatoes
Vitamin K
selenium (Se)
copper (Cu)
phosphorus (P)
Fiber
manganese (Mn)
Description
Creamy pasta with avocado sauce, cherry tomatoes and cashews
- Cook spaghetti in salted water until al dente according to package instructions
- Soak cashews in hot water for 5 minutes, then drain
- Peel avocado, remove the pit and cut the flesh into cubes
- Put avocado, cashews, 1 garlic clove, lemon juice, olive oil and a pinch of salt into a blender bowl
- Blend until smooth and creamy
- Halve cherry tomatoes, finely chop the second garlic clove
- Lightly sauté garlic in a little olive oil, add tomatoes and warm through for 1-2 minutes
- Drain spaghetti, reserving some pasta water
- Mix hot spaghetti with avocado sauce, adding a little pasta water if needed for desired consistency
- Add tomatoes and toss to combine
- Serve sprinkled with grated Parmesan and finely chopped parsley
570
160 kcal / 100 g
kcal
19.2 g
5.4 g / 100 g
Protein
69.5 g
19.5 g / 100 g
Carbohydrates
24.2 g
6.8 g / 100 g
Fats
3.2 g
0.9 g / 100 g
Ash
7.0 g
2.0 g / 100 g
Fiber
32.3%
Water
4.1 g
1.2 g / 100 g
Sugars
53.2 g
14.9 g / 100 g
Starch
0.17 g
0.05 g / 100 g
Omega-3
2.84 g
0.8 g / 100 g
Omega-6
5.3 g
1.5 g / 100 g
SFA
